May 12, 2016 by Smock Alley
Now, I’ve as much time for the anti-gluten brigade as the next person, but this little number is almost enough to convert me. It’s a recipe from Sabrina Ghabour, an excellent source of inspiration for Persian and Middle Eastern recipes.
200g of dark chocolate, melted with 150 ml good olive oil stirred in once chocolate is melted.
Add to this 5-8 cardamom pods, bashed and seeds removed, along with 3 shots of espresso or strong coffee.
Whisk 5 egg yolks with 75 g of sugar until fluffy and lovely. Seperately whisk the egg whites until pillowy.
Mix the cooled chocolate into the eggs and combine well. Once all mixed together add in the egg whites and fold in thoroughly.
Pour the mixture into a tin, either a springy one or a lined one depending on what you have. Place in a hot oven, preheated to 200 celsius and cook for 12-15 mins.
Leave to cool in the tin, although it will be hard to resist. The cake may sink a little at the edges, but it’ll be delightfully light and mousse like. Great on it’s own or maybe with a blob of creme fraiche.